Coconut Curry Rice with Grilled Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, season the chicken with garlic powder, onion powder, black pepper, cayenne, smoked paprika (optional), curry powder, chicken bouillon cube, and salt. Add oil and lemon juice, then massage the spices into the chicken to coat evenly.

Step 2

Cover and let the chicken marinate for at least 30 minutes. For the best flavor, marinate for longer or even overnight.

Step 3

Rinse the rice thoroughly until the water runs clear. (This removes excess starch and ensures fluffy rice).

Step 4

Rinse and Chop fresh tomatoes, bell pepper and Scotch bonnet pepper.

Step 5

Heat oil in a large pot over medium heat.

Step 6

Add finely chopped onions and garlic and sauté until softened (about 2 minutes).

Step 7

Add the tomato paste and fry for about 5 minutes, or until it darkens and starts to separate from the oil.

Step 8

Add the chopped tomato and peppers mixture to the pot.

Step 9

Season with curry powder, chicken bouillon, and salt, then stir to combine.

Step 10

Cook on medium heat for about 10–15 minutes, stirring occasionally, until raw tomato taste is gone.

Step 11

Add coconut milk, chicken stock, and water to the thickened sauce. Stir to combine.

Step 12

Add the rinsed rice, extra salt and mix.

Step 13

Cover the pot with and reduce the heat to medium.

Step 14

Allow the rice to cook for 20–25 minutes until tender and all the liquid is absorbed.

Step 15

While the rice is cooking, air fry or grill the marinated chicken at 375°F or 190°C for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

Step 16

Once the rice is cooked, mix and Serve with the grilled chicken and garnish with fresh parsley for a vibrant look.

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